Ingredients
1
11-ounce cucumber, peeled, halved lengthwise, seeded
1
1/4 cups canned low-salt chicken broth or vegetable broth
1
1/4 pounds tomatoes, quartered
1
7.25-ounce jar roasted red peppers, drained
3
tbsp chopped fresh cilantro
2
tsp minced canned chipotle chilies
2
large green onions, finely chopped
1/2
avocado, peeled, finely chopped
1/2
cup finely chopped peeled jicama
1/2
cup finely chopped plum tomatoes
Directions
1.
Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours.
2.
Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.
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